1/2 cup all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. sugar
6 large eggs, divided
2 cups buttermilk
2 tbsp. bacon drippings or melted butter
1/2 cup butter or margarine
3 bunches of green onions, chopped
4 celery ribs, chopped
1 (16 oz.) pkg. herb seasoned stuffing mix
5 (14 1/2 oz.) cans chicken broth
Heat bacon drippings in a 10-inch skillet or 9-inch round cake pan in a 425 oven for 5 minutes. Stir hot drippings into butter. Pour into hot skillet.
Bake at 425 for 25 minutes or until golden brown; cool and crumble. Freeze in a large heavy duty zip lock plastic bag up to 1 month, if desired. Thaw if desired.
Melt butter in a large skillet over medium heat; add green onions and celery, and saute until tender.
Stir together remaining 4 eggs in a large bowl, stir in cornbread, onion mixture, stuffing mix and broth until blended.
Spoon dressing into 1 lightly greased 13 x 9-inch baking dish and 1 lightly greased 9-inch square baking dish. Cover and freeze up to 3 months, if desired, thaw in refrigerator for 8 hours.
Bake 13 x 9-inch dish, uncovered, at 350 for 1 hour or until lightly browned. Bake 9-inch square baking dish, uncovered, 50 minutes or until lightly browned.